Easy Roast Chicken and Vegetables

Name: Easy Roast Chicken and Vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: European, Mediterranean
Ingredients: 6 Chicken Thighs (Skin-on ); 225 g Fresh Beetroot; 300 g Washed Baby Potatoes; 225 g Sweet Potato; 225 g Butternut; 6 Pickling Onions; 2 Squares/ Rounds of Feta Cheese; 1 ½ tsp Salt; 1 ½ tsp Mixed peppercorns (Ground); 1 ½ tsp Dry Mixed Herbs; 1 ½ tsp Chicken Spice; 2 2 tbsp Cooking Oil ((Can be substituted with any heat-tolerant oil of your choice))

11 steps

Prep:15minCook:1h

This one-dish crispy roast chicken and vegetables is unbelievably delicious, affordable...and oh so easy to make.

Updated at: Thu, 17 Aug 2023 12:05:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1805.9 kcal (90%)

Total Fat121.6 g (174%)

Carbs76.9 g (30%)

Sugars13.3 g (15%)

Protein100.9 g (202%)

Sodium4685.4 mg (234%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

6Chicken Thighs

Skin-on

225gFresh Beetroot

300gBaby Potatoes

Washed

225gSweet Potato

225gButternut

6Pickling Onions

2 SquaresFeta Cheese

Rounds

1 ½ tspsalt

1 ½ tspMixed peppercorns

Ground

1 ½ tspDry Mixed Herbs

1 ½ tspChicken Spice

2 TbspCooking Oil

Can be substituted with any heat-tolerant oil of your choice

Instructions

Step 1

Preheat oven to 180°C.

Step 2

Peel the beetroot, sweet potato and butternut and cut into cubes of about 1.5cm.

Step 3

Peel onions and cut in half. Wash and dry the potatoes.

Step 4

Add all vegetables, 1 tbsp oil and 1 tsp from each of the four herbs and spices to a large bowl and mix well using a large spoon or a tossing motion. Make sure to coat all the veg in oil and to evenly distribute the seasoning.

Step 5

Empty the contents of the bowl into a large, high-sided baking/casserole dish.

Step 6

Place the chicken pieced into the same bowl, followed by 1 tbsp oil and the remaining half a teaspoon of four herbs and spices. Toss the chicken until evenly coated in oil and seasoning.

Step 7

Place the chicken on top of the veg and cook in the preheated oven for 45 minutes.

Step 8

Break the feta into cubes roughly the same size as the pieces of veg and set aside while you clean up.

Step 9

After 45 minutes, turn up the oven temperature to 200°C and place the feta on top of the veg, spacing evenly. Leave it in the oven for at least 10 more minutes to allow the feta to become soft, longer if you prefer the veg to be slightly browner and have a bit more of a crunch.

Step 10

Remove from the oven and place the chicken onto serving plates.

Step 11

Mix the vegetables in the dish to coat in the cooking juices and serve.

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